Join us at Chatham’s Eden Hall Wood Fired Bread Oven for a virtual exploration on how to bake with fire! Our two graduate student Fire Masters will walk you through our oven, the basic tools they use, how to light the oven for optimal baking, and some tips and tricks for baking with fire. From there, Owner and Head Baker of Le Beau Gateau, Erika Bruce, will walk you through her favorite Focaccia recipe using locally sourced grains, and how to bake focaccia in a wood-fired oven. Participants can bake along at home (with instructions given for baking in a traditional home oven). All ingredients and instructions for the bake-along will be provided at least one week prior to the start of class.

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Erika Bruce

After working for years as a pastry chef in both bakeries and restaurants in the San Francisco Bay Area and Boston, Erika embarked on a 20-year career developing recipes, writing about the process, and appearing as a regular cast member on cooking shows. Most of her work can be found in Cook’s Illustrated, Cook’s Country, and Milk Street Magazines, and she can been seen on episodes ofAmerica’s Test Kitchen and Milk Street TV. She also worked as a food stylist before launching her wedding cake business, Le Beau Gateau. After relocating to Pittsburgh and raising her two young children, she’s ready to re-launch her baking business, this time with a focus on sustainability and community outreach. Her most recent stint preparing meals for 412 Food Rescue’s Good Food Project has been an important reminder of the power of food to do good.